Das Deutsch Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

My inspiration for this burger started with German Potato Salad and it evolved slowly through research.


Deutsch Slaw

6 slices pepper bacon, cut in half crosswise
1/4 cup onion, diced
1/4 cup white vinegar
2 tablespoons Sutter Home Zinfandel
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon celery seed
3 cups shredded cabbage


1/4 cup onion, grated
1 teaspoon ground coriander
1 tablespoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 cup grated Gruyere cheese
1/2 teaspoon beef bouillon granules dissolved in 1/4 cup Sutter Home Zinfandel
2 pounds ground beef chuck
6 square slices Gruyere cheese

Tomato Goat Cheese Spread
1/4 cup finely chopped sundried tomatoes packed in olive oil
4 ounces goat cheese
1/2 cup mayonnaise

Vegetable oil, for brushing on the grill rack
1/4 cup (1/2 stick) butter, softened
12 center-cut slices pumpernickel bread


Place the bacon in a fireproof skillet. Fry until browned, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, Zinfandel, sugar and salt to the pan. Bring to a boil, then add celery seed and cabbage. Cook and stir for 2 minutes, or until heated through. Remove pan from grill. Cover with foil and keep warm.
To make the patties, in a large bowl, combine the onion, coriander, paprika, pepper, salt, grated cheese and bouillon mixture. Add the ground beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
To make the Tomato Goat Cheese Spread, combine the sundried tomatoes, goat cheese and mayonnaise in a small bowl; mix well. Cover and refrigerate until assembling the burgers.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Top each burger with a cheese slice. Cover and cook one minutes longer. Remove from grill.
Butter both sides of the bread slices, place on the rack, and toast one side only until lightly toasted.
To assemble, spread 6 toasted sides of the bread slices with the Tomato Goat Cheese Spread. Top the other 6 toasted bread slices, toasted-side up with the patties, 2 bacon halves each, equal portions of the slaw and the spread-topped bread slices, with the spread-side-down. Serve immediately.

Makes 6 burgers